Partial fat replacement in flat bread

Abstract

This invention provides a reduced-fat flat bread. More specifically, the present invention relates to a reduced-fat flat bread, wherein a reduction of trans-fat containing hard fat chips is accomplished by partial replacement with starch-based particulate fat mimetics. In one embodiment, a reduced-fat flat bread is prepared from a dough comprising, in baker's percentages, about 100% flour, about 0.5% to about 15% sugar, about 5% to about 10% corn meal, about 0.5% to about 4% salt, about 50% to about 65% water, about 2% to about 10% soybean oil, about 0% to about 2% hard fat chips, an effective amount of a starch-based particulate fat mimetic to reduce the hard fat content of the reduced-fat flat bread by at least about 25%, about 0.5% to about 4% compressed yeast, an effective amount of a texturizing agent to provide tenderness to the crumb grain and crispiness to the surface of the reduced-fat flat bread, about 0.1% to about 0.8% of a flavoring agent, and about 0.2% to about 0.3% of a release agent, wherein the starch-based particulate fat mimetic has an average particle size of less than about 800 microns.

Description

FIELD OF THE INVENTION [0001] This invention provides a reduced-fat flat bread or pizza crust. More particularly, flat bread having a reduced level of hard fat as compared to conventional flat breads is obtained by partial replacement of the hard fat chips with starch-based particulate fat mimetics. BACKGROUND OF THE INVENTION [0002] There is an increased awareness that high intake of fat may be a factor in the development of obesity and cardiovascular disease. Specifically, saturated fat and trans-fat may raise low-density lipoprotein (LDL), which may increase the risk of coronary heart disease. Coronary heart disease is one of the leading causes of death in the United States. Moreover, the United States Food and Drug Administration has required that trans-fat be listed on food labels starting on Jan. 1, 2006. Accordingly, there is an increasing demand for food products with reduced hard fats, trans-fats, saturated fats, and / or calories. [0003] Flat breads and, in particular pizza ...

AI Technical Summary

Benefits of technology

[0011] In one embodiment, a reduced-fat flat bread is prepared from a dough. The dough comprises, in baker's percentages, about 100% flour, about 0.5% to about 15% sugar, about 5% to about 10% cornmeal, about 0.5% to about 4% salt, about 50% to about 65% water, about 2% to about 10% soybean oil, about 0% to about 2% hard fat chips, an effective amount of a starch-based particulate fat mimetic to reduce the hard fat of the reduced-fat flat bread by at least about 25%, about 0.5% to about 4% compressed yeast, an effective amount of a texturizing agent to provide tenderness to the crumb grain and crispiness to the surface of the reduced-fat flat bread, about 0.1% to about 0.8% of a flavoring agent, and about 0.2% to about 0.3% of a release agent, wherein the starch-based particulate fat mimetic has an average particle size of less than about 800 microns. For purposes of this invention, reduction in hard fat, trans fat, and / or caloric content from hard fat is relative to a similar flat bread product prepared without replacement of the hard fat chips with the starch-based particulate fat mimetic. For comparative purposes, conventional flat bread dough would normally contain, in baker's percentages, about 2.5% to about 4% hard fat.

[0012] In another embodiment, the dough comprises, in baker's percentages, about 100% flour, about 0.5% to about 15% sugar, about 5% to about 10% cornmeal, about 0.5% to about 4% salt, about 50% to about 65% water, about 2% to about 10% soybean oil, about 0% to about 2% hard fat chips, an effective amount of starch-based particulate fat mimetic to reduce the hard fat content of the reduced-fat flat bread by at least about 25%, about 0.5% to about 4% compressed yeast, an effective amount of a texturizing agent to provide tenderness to the crumb grain and crispiness to the surface of the reduced-fat flat bread, about 0.1% to about 0.8% of a flavoring agent, and about 0.2% to about 0.3% of a release agent, wherein the starch-based particulate fat mimetic has an average particle size of about 800 microns to about 2000 microns and wherein the starch-based particulate fat mimetic has a gelatinization temperature of about 60° C. to about 80° C.

Problems solved by technology

Specifically, saturated fat and trans-fat may raise low-density lipoprotein (LDL), which may increase the risk of coronary heart disease.

While the use of starch as a fat-replacer is known in the art, these previous methods and compositions only teach the use of starch as a fat-replacer in fat-based emulsions and foods with a creamy consistency.